Super Quick Chermoula Spiced Beef and Chorizo Couscous
with Mushrooms, Spinach and Yoghurt
- Milk
- Cereals containing gluten
- Wheat
- Almonds
- Nuts
- Soya
- May contain traces of allergens
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
Ready in just 15 minutes, this Super Quick Chermoula Spiced Beef and Chorizo Couscous is spicy and vibrant. Chermoula spice mix is widely used in Middle Eastern and North African cuisine, fragrant with paprika, turmeric and coriander, whilst couscous is a staple grain across Turkey and the Balkans.
Ingredients
90 grams
Diced Chorizo
(Contains: Milk)
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
20 grams
Chicken Stock Paste
30 grams
Tomato Puree
1 sachet(s)
Ground Cumin
1 sachet(s)
Chermoula Spice Mix
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1.5 tbsp
Honey
20 grams
Butter
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
- Boil a half-full kettle.
- While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the diced chorizo, beef and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, put the couscous in a bowl.
- Pour in the boiled water (see pantry). Stir in half the chicken stock paste.
- Cover tightly with cling film. Leave until ready to serve, 12-15 mins.
- In the meantime, open the remaining sachets.
- Next, add the tomato puree, cumin and chermoula to the beef. Cook, 1 min.
- Stir in the remaining chicken stock paste, sun-dried tomato paste, honey, butter and water (see pantry for all three amounts). Bring to the boil. Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Fluff up the couscous, then share between your bowls.
- Top with the beef and chorizo.
- Drizzle over the yoghurt.
- Finish with a sprinkle of flaked almonds.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The chermoula spice mix and yoghurt combination delivers rich, warming flavours that work well with the couscous base. The flaked almonds add a welcome texture contrast.
- Ease of prep: Very quick and simple to put together, making it a reliable option for busy evenings.
- Suggestions: Use less honey if you find the dish too sweet, and consider adding a flatbread on the side to complement the spiced beef. Adding extra veg such as courgette or more spinach helps bulk it out if the portions feel light.
- Next-day meals: The second portion keeps well and tastes just as good the following day.
- Portions: Some found the quantity a little on the small side, particularly for hungrier appetites or larger households.
